What I eat in a day
Ingredients: pancake mix, egg, milk, oil, tomatoes · 180 min cook time · 1200kcal · ~₩27,850
Ingredients
100g pancake mix, 1개 egg, 60g milk, 10ml oil, 200g tomatoes, 5ml olive oil, 1꼬집 salt, 1꼬집 pepper, 50g fried bacon, 30ml maple syrup, 2개 tofu tender strips, 50g bell pepper, 0.33개 cucumber, 1개 tortilla, 30g salsa, 2개 radish, 1.5큰술 salt, 1.5큰술 sugar, 1줄기 green onion, 3큰술 gochugaru, 4큰술 soy sauce, 2큰술 tuna extract, 1큰술 chopped garlic, 1꼬집 black pepper, 1큰술 mirin, 1작은술 sesame seeds, 1작은술 doenjang, 2개 mackerels, 10g ginger, 1개 coin broth, 1컵 rice, 0.25개 apple, 50g cham-namul, 1개 onion, 2큰술 cold rice, 3큰술 Korean fish sauce
Instructions
1. Mix 100g pancake mix, one egg, and 60g milk to make batter.
2. Ladle batter into a small oil-coated pan and cook slowly over medium heat until golden. Simultaneously, warm another pan.
3. Lift pancake with a spatula to check color, flip onto the second pan to cook the other side. Pour new batter into the first pan.
4. Cut tomatoes and drizzle with olive oil, sprinkle with salt and pepper.
5. Top pancakes with fried bacon and generously drizzle with maple syrup.
6. Air-fry 2 tofu tender strips.
7. Wash veggies, slice bell pepper, and slice about 1/3 of a cucumber with a mandolin.
8. Toast both sides of a tortilla for 10-15 seconds each on a heated pan.
9. Load tortilla with veggies, a dollop of salsa, and tofu tender. Roll it up.
10. Peel the outermost skin of one radish with a slicer and rinse. Cut into large chunks for sukbakji.
11. For 1kg of prepped radish, add 1.5 Tbsp each of salt and sugar. Shake the mixing bowl to toss. Let sit for 1-2 hours.
12. Halve the remaining radish. Cut one half thickly for braise and slice the other half for soup.
13. Cover the bottom of a pot with thickly cut radish and pour in just enough water to cover them. Boil until radish is half-cooked.
14. In another pot, boil water and coin broth.
15. Prepare sauce: slice 1 stalk of green onion, add 2 Tbsp sugar, 3 Tbsp gochugaru, 4 Tbsp soy sauce, 2 Tbsp tuna extract, chopped garlic, and black pepper. Taste.
16. Add green onion, 1 Tbsp mirin, sesame seeds, and 1 tsp doenjang to the sauce.
17. Rinse 2 mackerels thoroughly. Lay them over the half-cooked radish and cover with the sauce. Add sliced ginger for extra flavor.
18. Start cooking on high, then lower to medium-low when it comes to a boil.
19. When the broth is ready, stir in some doenjang and sliced radish.
20. Cook rice with equal parts soaked rice and water.
21. Add some green onions to the radish doenjang-guk. When it boils, lower heat to low and simmer for 12-13 minutes.
22. Toss up some apple and cham-namul in soy sauce.
23. The radish for sukbakji has sweated out its moisture. Strain out the moisture.
24. In a blender, add an onion, 1/4 apple (or pure juice), 1 Tbsp chopped garlic, 1-2 Tbsp cold rice, and 3 Tbsp Korean fish sauce. Blend until smooth.
25. Add 4.5 Tbsp gochugaru to the blended mixture and mix well.
26. Mix the sauce with the salted radish and spring onion.
27. Store sukbakji in a Tupperware, let ferment for 2 days at room temperature, then refrigerate.
Source: Watch the original video